Crispy Plantain and Yam Croquettes

In a large bowl, mash the boiled yam and ripe plantains together until you have a smooth, uniform mixture.

Season the plantain and yam mixture with salt, black pepper, smoked paprika, and Chef Stone's Secret Spice™️, mixing thoroughly to combine.

Shape the mixture into small, elegant sticks or quenelles, approximately 3-4 inches in length.

Prepare three separate shallow bowls: one with seasoned flour, one with the beaten eggs, and one with the breadcrumbs.

Gently coat each croquette first in the flour, then dip it in the egg wash, and finally, roll it in the breadcrumbs for a complete coating.

Heat vegetable oil in a deep pot to 175°C (350°F) and carefully fry the croquettes in batches until they are golden brown and crisp.

Remove the croquettes with a slotted spoon and drain them on a wire rack to remove any excess oil.

Serve hot as a sophisticated starter, perhaps with a spicy dipping sauce.